Executive Chef Mark Kropczynski of THE US GRANT, a Luxury Collection Hotel shares his California spiny lobster recipe (serves four).

An insatiable appetite for everything “food” is essential in the makeup of Mark Kropczynski, executive chef at San Diego’s THE US GRANT, a Luxury Collection Hotel. In fact, if you walk down to the San Diego shoreline after the kitchen of the Marriott-brand property’s Grant Grill closes you may find Kropczynski, dive light in hand, hunting for California spiny lobsters.

From September 19-24, 2018, I was immersed in the Terra Madre Salone Del Gusto slow food exhibition in Turin, Italy. As one of more than 250 U.S. delegates, I was attending local and traditional food preservation organization Slow Food’s biennial event, which brings together international food producers, communities, chefs and visitors to celebrate good, clean and fair food.

Columbus, Ohio’s North Market, dating to 1876 and located firmly within walking distance of the city’s major convention hotels and the Greater Columbus Convention Center, offers a full plate of eating and shopping choices, from the hot chicken craze to Vietnamese, Indian, Greek and Italian—among the United Nations-worthy selection of prepared foods—to fresh meats and sugary treats.

Always at the forefront of food trends, California is the place to experience an exciting spin on the way event fare is prepared and presented. Here’s a look at a few culinary experiences and food-centric venues around the state, some of them in unexpected places.

San Antonio is known for many things, from The Alamo and the River Walk to the Energizer Bunny of successful NBA franchises, the Spurs. One would be remiss to travel to this Texas-favorite destination and not sample what could be its signature drink, the Prickly Pear Margarita from Boudro's.

Benchmark, which includes Benchmark Resorts & Hotels, Gemstone Collection and the London-based etc.venues brand portfolios released its “Top Ten Dining Trends for 2019.” The trends were observed by Benchmark’s executive chefs and culinary experts at the company’s 80 hotels, resorts and restaurants across North America and Europe.

Satisfying the refined tastes of a worldly clientele has been a daily occurrence for Michael Goodman, executive chef of the Four Seasons Hotel Las Vegas, a 30-year veteran of the top-shelf luxury brand in locations stretching across the globe.

Mexico’s 32 states promise tremendous diversity when it comes to flavors and specialties. In Cancun, much of the cuisine is inspired by neighboring Yucatan, including many dishes made with pork, such as cochinita pibil or lechon. Executive Chef Juan Zahoul Retes at The Grand at Moon Palace Cancun and Executive Chef Sergio Zarate of the Grand Fiesta Americana Coral Beach Cancun share their takes on the local culinary scene.

Caribbean chefs are putting their stamps on the culinary delights of their islands, garnished with influences from all over the world.